Modern Safety Control for Meat Products: Near Infrared Spectroscopy Utilised for Detection of Contaminations and Adulterations of Premium Veal Products

Abstract

This article gives insights into the development of a modern “green analytical technique” based on near infrared (NIR) spectroscopy to detect harmful frauds or accidental contaminations with pork and pork fat in processed veal products. A project carried out at the Institute of Analytical Chemistry and Radiochemistry of the University of Innsbruck led to promising results in the field of food safety and control. The aim of the project was to develop quick and reliable methods for different fields of application based on non-destructive NIR spectroscopy. In this connection, three specialised techniques were successfully developed, each using an individual instrumental setup and data evaluation process. Methods suited for accurate laboratory measurements (benchtop instrument), ready for in- and at-line applications or high-throughput-analyses (utilising a fibre optic probe) and a method characterised by flexibility and user friendliness with the ability to perform on-site analyses (handheld spectrometer) were developed within the scope of this project. It was possible to detect contamination with pork as well as contamination with pork fat from 50% w/w down to 10% w/w in handmade veal sausages. Satisfying results were achieved even for additional measurements in which spectra were recorded directly through a polymer packaging. A limit of detection of 3% w/w was found for analyses of pure minced veal samples contaminated with pork.